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coconut papaya tarts
Makes 8 servings
1 Prepared pie crust
1 Tbs All-purpose flour
1 8 oz pkg Cream cheese
6 Tbs Cream of coconut
3 Tbs Sugar
1 Cup Shredded coconut, lightly toasted
1/4 Cup Crustallized ginger, chopped
1-1/2 Papayas, peeled, thinly sliced
1/2 Cup Apricot-pineapple preserves
- or -
1/2 Cup Apricot preserves
Soften cream cheese to room temperature.
Preheat oven to 450 F.
Unfold crust and press out fold lines. Sprinkle with
flour. Roll out to 12 1/2-inch round. Arrange floured side down in
11-inch-diameter tart pan with removable bottom. Pierce bottom and sides
with fork. Bake until golden brown, about 12 minutes. (Check crust during
baking; if sides of crust slide down, press up with back of fork.) Cool
completely.
Using electric mixer, beat cream cheese until smooth. Mix in cream of
coconut and sugar, then 3/4 Cup coconut and ginger. Spread filling in
crust. Arrange papaya attractively atop filling. Melt preserves in heavy
small saucepan over low heat, stirring frequently. Brush over papaya.
Sprinkle remaining 1/4 Cup toasted coconut around edge of tart and in
center. Refrigerate until filling is firm, at least 1 hour. (Can be
prepared 6 hours ahead. Keep refrigerated.)
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